Looking for a new keto-friendly snack to power you through the day? Then check out these keto protein balls with matcha collagen!
Why you'll love it
If you like peanut butter balls, then you will really like these keto protein balls. They are made with collagen and matcha - two allergy-friendly ingredients for anyone that is allergic to natural peanut butter.
Matcha protein balls are a refreshingly different substitute for peanut butter protein balls. They are still high in protein and nutrients and just as easy to mix together.
As you can see with the pudding recipe, matcha doesn't have to be relegated to tea and smoothie formats. But keto balls? There's a good chance you've never heard of that before.
You'll love the bright green colors and the sweet taste. Plus, they're so simple to make that you can always have high-protein energy balls to eat when that sweet craving hits.
When you are on the keto diet, eating enough healthy fat and protein is important. This easy recipe is the perfect snack cuisine to make when you are on a low-carb diet.
These are also great for pre or post-workout or to take to the office. It's certainly better than the standard junk that fuels most people's afternoons, such as donuts.
And, with lots of protein and only two grams of net carbs per ball, what's not to like?
This protein balls keto recipe only has a handful of sugar-free ingredients. Here's a bit more information about what I used.
For the smooth texture, use your favorite unsweetened natural nut or seed butter.
Next, you need some finely shredded coconut. Make sure it is sugar-free.
Matcha seems to be the trendy tea that's not going to be bumped from its high-profile pedestal anytime soon. Virtually every tea and coffee shop now sells it.
This collagen has both the health benefits of collagen and matcha.
Sweeten the protein balls with some liquid stevia or another type of liquid sweetener (like keto maple syrup).
There are so many healthy fats in unrefined virgin coconut oil. It adds a smoother texture to the protein balls and holds the ingredients together.
It's a fantastic source of amino acids. Specifically, glycine, proline, and hydroxyproline - these three represent about 50% of the total amino-acid content in collagen.
In this case, collagen comes from cowhide. These peptides are then broken down by collagen molecules of the cowhide (from grass-fed cows).
The collagen protein in the cowhide might help provide the amino acids necessary to repair your own body's collagen.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Use a food processor. Puree all the ingredients together in a food processor or blender. This will help them combine completely.
- Line a baking sheet with parchment paper. These are sticky, and the parchment paper will make it easier to clean the pan.
- Chill the dough. If the "dough" is too soft and sticky to work with, simply chill until it's workable. The almond butter and coconut oil will harden up in the refrigerator.
These energy bites are so easy to make - there are just a few simple steps.
Blend the ingredients
First, you're going to blend the almond butter, dried coconut flakes, matcha collagen, stevia, and coconut oil in a food processor.
You're going to then pulse the collagen peptides and salt.
Form the balls
Then, use a medium cookie scoop (which amounts to about a tablespoon and a half in size) to form the dough into balls.
One snag you might hit in making these low-carb protein balls is that the mixture might be too soft to serve as firm balls. In this case, simply place the balls into the fridge and let them harden.
Add the crunchy coating
To get a crunchy coating, you'll want to roll the balls in the tablespoon of dried shredded coconut.
The last thing required is simply enjoying. This batch should stay fresh in the fridge for up to 2 weeks.
????️ Serving suggestions
This is one of my favorite keto recipes because it's an easy snack that goes with almost any other snack you munch on.
If you have some coconut flour in your pantry, bake a batch of coconut flour cookies!
There are a lot of different ways to make these keto protein balls. Here are a few of my favorite variations.
- Make peanut butter balls. Keto peanut butter balls made from natural peanut butter are a tasty alternative to almond butter.
- Add protein powder. Vanilla or unsweetened protein powder can add flavor and even more protein.
- Use nut butter. If you can't eat peanut butter, use sunflower seed butter.
- Make chocolate balls. Mix in sugar-free chocolate chips and cocoa powder for rich chocolate energy bites.
- Mix in some nuts. Add some chopped peanuts to the low-carb keto energy balls.
Here are some questions people often ask about how to make keto brownie bottom cheesecake. If you don't see your question in this list, please leave it in the comments.
Yes, matcha is good for you. It is a type of green tea that is high in antioxidants. These antioxidants can help protect your body against disease and aging. Matcha is also a good source of caffeine and chlorophyll.
Some people believe that collagen has a range of health benefits, such as improving joint health, skin health, and digestion. However, there is limited scientific evidence to support these claims.
Store these gluten-free protein balls in an airtight container in the refrigerator for up to two weeks.
Need a few more bite-sized keto protein bites? Here are a couple of my favorite low-carb snack recipes:
- Keto Cheesecake Balls are a no-bake snack covered in crunchy shredded coconut flakes.
- Almond Butter Protein Balls are another treat made with almond butter that tastes like cookie dough.
- Keto Truffles are sweet treats made with white chocolate that are delightfully gluten-free and low-carb.
- Pumpkin Bars with Chocolate Chips are both savory and sweet and feed a crowd with minimal effort.
Matcha Keto Low Carb Protein Balls
- 1 tablespoon unsweetened shredded coconut
- Blend together almond butter, dried coconut, matcha collagen, stevia, abd coconut oil in food processor.
- Pulse in collagen peptides and salt. Using a medium cookie scoop (about 1.5 tablespoon size), form dough into balls. Note: If mixture is too soft, it can be placed in the refrigerator or freezer until it firms up enough to work into balls.
- Roll balls in extra 1 tablespoon dried coconut. Store in the refrigerator for 1-2 weeks.
Array ( [serving_size] => 2 [calories] => 116 [carbohydrates] => 3 [protein] => 5 [fat] => 9 [saturated_fat] => 4 [cholesterol] => 0 [sodium] => 31 [potassium] => 96 [fiber] => 1 [sugar] => 1 [calcium] => 52 [iron] => 0.4 [serving_unit] => balls )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published August 13, 2018. Last updated July 21, 2022, with new images and additional recipe information.